Tex-Mex Style Seitan

Seitan (vital wheat gluten) has quickly become one of my favorite proteins/meat alternatives since switching to plant-based. It is so easy; you can make it as plain with just vegetable broth, or get as crazy with it as you want. For this recipe, I wanted to give my seitan a Tex-Mex flair so I added some enchilada sauce, taco seasoning, and other classic Tex-Mex flavors. It was the perfect filling for my enchilada casserole.

Hope you enjoy!

Serving size ~2 cups
  • I cup vital wheat gluten 
  • ¾ vegetable broth
  • ¼ enchilada sauce
  • 2 tablespoons taco seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1 tablespoon paprika
  • ½ chipotle chili powder
  • 2 tablespoons chopped cilantro


  1. combine vital wheat gluten, vegetable broth, cilantro, and spices in a medium bowl. Stir together until all ingredients are combined. Take out of the bowl and knead until the mixture is firm and springy ( about two minutes.)
  2. Bring 6 cups water or broth to a boil. Form dough into flat pieces (the dough will get bigger) and place in the pot. Partially cover with a lid, reduce to a simmer, and cook for 45 minutes (stirring occasionally.)
  3. When finished cooking, place seitan nuggets on a paper towel or wire rack to cool.
  4. For enchilada cassorole, chop cooled seitan into bite-sized pieces.


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